Three-bean, five-alarm chili

[Guest guest]

While attending Stanford University in California, Salt Lake City councilman Luke Garrott was a strict vegetarian with a penchant for beans and Mexican flavors. That is where the idea for his "three-bean, five-alarm chili" was born. The vegetarian dish was mentioned in a recent Tribune profile of Garrott and Milt McGuire asked for the recipe. "This is a recipe that has evolved over the years, since college in California when I lived in a vegetarian cooperative house," Garrott, a University of Utah political science professor, wrote in an e-mail. Garrott is no longer a strict vegetarian, but he still enjoys cooking meat-free dishes. "I've found that flavor doesn't depend on animal meat or fat. Good spices and fresh vegetables more than compensate," he said. "I am also a lover of beans, so I probably love this recipe more than

anybody else," he added. "But chili on a cold day is hard for anybody to resist!" Requests: Jenny McCarter wants a recipe for sliced potatoes made with cheese sauce, "not mashed potatoes." Lynae Puckett wants a recipe for sesame rolls, like ones served at Lee's Mongolian Barbecue. The Ogden restaurant does not give out recipes. --- * Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or e-mail kathys. Three-bean, five-alarm chili (vegetarian/vegan) 2 to 3 tablespoons olive oil 1 large onion, chopped small 2 cloves garlic, finely chopped

1 large carrot (or 10 minis) chopped small 1 jalapeño, serrano or any other hot chile, finely chopped 1 large green bell pepper, chopped 1 large yellow or red bell pepper, chopped 1 (15-ounce) can pinto beans, drained (or 1/4 pound dried beans soaked and cooked) 1 (15-ounce) can kidney beans, drained (or 1/4 pound dried beans soaked and cooked) 2 (15-ounce) cans black beans drained, (or 1/2 pound dried beans soaked and cooked) 1 small (8 ounce) can corn (or 1 ear cooked and stripped) 1 (28-ounce) can crushed tomatoes 6 cups water 1 (1.25-ounce) package taco or chili seasoning Cilantro, chopped for garnish Tortilla chips, for garnish In a large

sauté pan or wok, heat olive oil over medium heat. Add garlic and onion and sauté 1 minute. Add vegetables in the following order: carrot, hot pepper and sweet peppers (yellow, red, green). Sauté 1 or 2 more minutes. Don't overcook vegetables at this point, as they will finish cooking in the soup pot. Remove from heat. Place drained beans, corn and crushed tomatoes in a large soup pot. Add water and heat to medium-high. Add spice mix and the cooked vegetables. Simmer 30 minutes. Ladle into bowls and garnish with cilantro, cheese, sour cream and tortilla chips. Makes 8 servings. Note: To add a smoky flavor to the chili, brush whole vegetables with oil and sprinkle with salt and pepper. Place in a roasting pan or on a cookie sheet. Bake at 425 degrees for 30 minutes. When cool enough to handle, chop and add directly to pot with the

beans and tomatoes. Source: Luke Garrott

Peter H

 

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